deep fried tofu

Agedashi Tofu recipe. Japanese restaurants popular appetizer dish, deep fried tofu with subtly seasoned broth, packed with Umami flavour. You can make everyone&#039;s favourite right at your home. Super easy recipe for Japanese cooking beginners with step by step photos and video.

Agedashi Tofu

300 g Firm Tofu

tbsp Katakuriko corn starch

dashi (*1)

soy sauce

tbsp Mirin

tbsp sugar

daikon

scallions

ginger (grated)

tsp Shichimi Togarashi

tsp White sesame seeds to sprinkle *2

Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.

Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm) *3

Heat oil in a deep frying pan to 170°C.

When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush. *4

Deep-fry 4 pieces of the tofu at a time for a few minutes.

Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.

Make the sauce by putting all the ingredients into a sauce pan.

Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.

Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.

Perfect crispy deep fried tofu like you get in restaurants with a light coating made with cornstarch.

How to Make Crispy Fried Tofu

container firm tofu

cornstarch ((potato starch will also work))

salt

Press the tofu (fresh or pre-frozen then thawed) squeezing out as much liquid as possible.

Mix together cornstarch and salt in a large bowl.

Cut tofu into even 1/2 inch sized cubes and place in the bowl of the cornstarch mixture. bowl.  

Shake the bowl with the tofu until all of the tofu is covered with the cornstarch mixture. (Do not stir or the tofu cubes will break).

Heat oil to 370°F (190°C) in a deep fryer or on medium-high in a large frying pan, and add coated tofu once the oil is hot.

For the crispy tofu

Add the coated tofu to the pan in small batches so they have room between pieces and don&#039;t stick together. 

Shake the pan every minute or two until the tofu begins to move freely, then use a spatula to flip the tofu to the other side.  Continue to do this until all sides of the tofu are golden and crispy. 

If pan-frying

Add the coated tofu to the wire frying basket.

Cook until they float to the top and get slightly golden. (This will take about 3-4 minutes).  You can shake the basket after 2 minutes of cooking to make sure they are not stuck together).

Place the cooked tofu on a paper towel to soak up the excess oil and then serve immediately. 

If you are using a deep fryer

Fill a narrow pot with about 2 inches of oil and heat until it reaches 370° F (188° C).

Place the coated tofu in the hot oil using a spoon or tongs so that the oil doesn&#039;t splash on you.

Cook for about 3-4 minutes until golden brown.  (You may need to use a spatula to break apart any pieces that have stuck together.)

Using a pot to deep fry

https://content.jwplatform.com/videos/7Lu0z8DW.mp4

Easy to make, super crispy, deep-fried tofu.

How to Make Perfect Crispy Tofu

Fragrant deep-fried tofu that'll disappear from the table before you know it!

Salt & Pepper Tofu (椒鹽豆腐)

oz firm tofu

green onion

oz mini bell pepper

garlic

water

cornstarch

oz oil

tbsp oil

tbsp garlic salt

0.25 tsp white pepper

Cut ingredients

First, cut to separate the green and the white parts of the green onions. You're only using the firmer, more pungent whites for this dish. Dice the green onion whites.

Cut tofu

Drain and rinse the firm tofu. Cut the tofu into cubes.

Boil tofu

Boil hot water in a pot with the heat on high. Add salt and stir to dissolve. When water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.

Dry & coat tofu

Line a plate with a paper towel or a clean kitchen towel. Transfer the tofu cubes onto the lined plate in an even layer. Lay another towel on top and gently press to remove excess moisture.

Fry tofu

Add oil to a large pot and set the heat on high.

Stir-fry everything

Heat a wok on high. Add oil (take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.

Plate & serve

Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!

This deep-fried tofu is made by coating tofu chunks in a savory batter, and then double-frying them until golden perfection. It&#039;s crispy on the outside and chewy and tender on the outside. And if deep frying isn&#039;t your jam, I&#039;ve got three extra cooking methods below.

Deep Fried Battered Tofu (Super Crispy!)

оz (1.25 lb/550 g) firm or extra-firm tofu

tbsp low-sodium soy sauce

all-purpose flour + 1/2 cup for coating

potato starch ()

tsp smoked paprika

onion powder

garlic powder

nutmeg

tsp salt

tsp black pepper

neutral vegetable oil,

Read all of the instructions before making the recipe. Scroll back to read my tips on deep frying and how to do it safely!

FREEZING METHOD: To get the best texture out of your tofu, freeze the block the night before, then let it thaw completely on your kitchen counter. Next, over the sink or a bowl, squeeze out as much water as possible without breaking it. Pat it dry with a paper towel, making sure it is completely dry on the outside.

PRESSING METHOD: If you don&#39;t want to do the freezing method, you can use a tofu press and press your tofu for 30 minutes to 1 hour to get rid of excess moisture. Don&#39;t have a tofu press? You can wrap the tofu in a clean kitchen towel and place something heavy on top like a large Dutch oven.

Once the tofu is pressed, you can either cut it into 2-inch cubes, or use your fingers to tear it into chunks. This will give it more texture, resembling a real chicken nugget. (See photo above for reference.)

Add the piece of tofu to a large mixing bowl, and evenly pour the soy sauce all over. Gently toss to coat, making sure to not break any of the pieces.

BATTER: Prepare two shallow bowls. In the first one, add the plain all-purpose flour. In the second one, mix the flour, potato starch, spices, and water, until you have a smooth batter. Don&#39;t overmix! The consistency should be thinner than pancake batter but still rich enough to stick to the tofu. Feel free to adjust the consistency as needed - if it&#39;s too thick add 1 tsp of cold water at a time until it&#39;s pourable, if it&#39;s too thin, add 1 tsp flour at a time until it thickens.

COAT TOFU: Take a piece of tofu and dip it in the batter, coating it well on all sides, Using chopsticks or a fork, lift it up and let any excess batter drip off. Transfer it to the bowl with the plain flour and using a spoon cover the tofu in flour, making a small flour &quot;mountain&quot; over it. Pick the piece up and shake off any excess flour. Let it rest on a plate while you prepare the rest of the tofu pieces. Repeat until everything is done.

Pour in oil in your deep-fryer to the maximum fill line. Turn it on and wait for it to heat until it reaches 350ºF (170ºC).

Once hot, carefully drop a few pieces of tofu and cook for 2-3 minutes, flipping halfway through, until golden brown. (See photos above for reference.)

Using a spider strainer, carefully remove the pieces from the pot and transfer them to a plate layered with paper towels to soak the excess oil.

For a crispier exterior, do a double fry, meaning you fry the food again, but this time at a higher temperature. Heat the oil to 400ºF (205ºC). Carefully drop the tofu into the hot oil, frying for 30 seconds to 1 minute, or until golden brown. Transfer them to a piece of parchment paper to soak any excess oil.

Using a deep fryer

If you don&#39;t have a deep fryer, heat oil in a heavy-bottomed pot like a Dutch oven until it reaches 350ºF (170ºC). Use a kitchen thermometer to check when the oil is ready. If you don&#39;t have it on hand, dip a dry wooden chopstick into the oil, if the edges start to sizzle right away, the oil is hot enough for frying.

Once hot, carefully drop 3-4 pieces of tofu and cook for 2-3 minutes, flipping them halfway through, until golden brown.  (See photo above for reference.) Using a spider strainer, carefully remove the pieces from the pot and set them aside on a plate with a paper towel to soak the excess oil.

Using a pot

Pre-heat air fryer to 350ºF (180ºC). Spray the basket with cooking spray and add the tofu cubes in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden brown.

How to air fry battered tofu

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Top Tags

Agedashi Tofu

How to Make Crispy Fried Tofu

Salt & Pepper Tofu (椒鹽豆腐)

Deep Fried Battered Tofu (Super Cri...

Top 4 deep fried tofu recipes from across the web

The most viewed deep fried tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Agedashi Tofu

How to Make Crispy Fried Tofu

Salt & Pepper Tofu (椒鹽豆腐)

Deep Fried Battered Tofu (Super Cri...

The most viewed deep fried tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine